Toblerone & Blueberry Cheesecake
Found online and had to be shared The original recipe used white Toblerone but I found it worked really well with original.
Found online and had to be shared The original recipe used white Toblerone but I found it worked really well with original.
- Carbohydrate 1.08605 g
- Cholesterol 105.75 mg
- Fat 2.50535 g
- Fiber 0.148000005880992 g
- Protein 3.19063333333333 g
- Saturated Fat 0.776476666666667 g
- Serving Size 1 1 Serving (72g)
- Sodium 35.0616666666667 mg
- Sugar 0.938049994119008 g
- Trans Fat 0.423471666666666 g
- Calories 39 calories
Step-by-step
- Firstly turn the oven gas mark 3 (160°C/325°F)
- take the Oreos and crushed them into crumbs before placing them in a lightly greased tart tin. Make sure you press them down so you get a hard base.
- Beat the philly until smooth. add the eggs, flour and vanilla and mix well. (you can save time doing this in a food processor or mixer)
- Meanwhile, melt the chocolate over a hob of boiling water (placing a ceramic bowl over the boiling saucepan. Once the chocolate has melted, stir or mix it through the mixture.
- Sprinkle blueberries evenly over the top of the cookie base then pour mixture over the top.
- Bake in the oven for 30mins until cooked through.
- Leave to cool then lightly sprinkle cocoa dusting over the top for decoration
Melting milk or white chocolate into a high-fat dairy base requires careful temperature management to prevent the cocoa butter from seizing. When incorporating melted Toblerone into beaten cream cheese, ensure both components sit at room temperature before combining to avoid sudden fat solidification. The nougat and honey inclusions within the chocolate bar introduce distinct textural elements that contrast sharply with the smooth curd.
Balancing Richness and Acidity
Dense cream cheese batter benefits significantly from structural inclusions that cut through heavy butterfat. Fresh blueberries placed directly on the crust release tart juices during the 30-minute bake at 160 degrees Celsius, creating pockets of acidity that balance the intense sweetness of the melted confectionery. Starch from the two tablespoons of plain flour acts as a binding agent, trapping moisture released by the fruit so the filling maintains structural integrity rather than turning watery.Adaptability and Adjustments
Standard modifications accommodate various dietary restrictions without fundamentally altering the baking chemistry. Swapping standard chocolate sandwich cookies for gluten-free equivalents retains the necessary crumb ratio for the base. Selecting white chocolate instead of original milk chocolate alters the final sugar profile, though the fat-to-solids ratio remains stable enough to omit additional stabilizers.
